Extra olive oil for serving
Slice the onion into thin slices. Fry them with the garlic, chopped capers and anchovies into the pre-heated oil in a large pan.

Meanwhile slice the bell pepper into half centimeter sticks.

Add them to the fried onion and let simmer for 5 minutes at high heat.

Reduce heat and continue cooking for further 10 minutes.

Add the tomato puree, half glass of water and simmer medium hear for further 10/15 minutes until the bell peppers are cooked through and the sauce thickens. Add the basil and retain from fire.

Cook the pasta as per direction (usually I always do 1 minute less then directions). Drain the pasta and add it to the pan, mix it well and high heat. Retain from fire, add 2 or 3 tbs of olive oil. Serve.